Let’s cut the pot open and look inside.
Drop something in, turn the heat up. Nothing needs pressing — every touch recalculates the mixture, the thermometer climbs and you watch which threshold you crossed. 62 °C is the door to starch, 140 °C the door to Maillard.
The pot is empty. Tap one of the ingredients.
- 40°yeast works
- 62°starch gelatinises
- 100°water boils
- 140°Maillard begins
- 170°caramel and frying
Household measures are approximate: a glass of flour lands anywhere between a hundred and a hundred and twenty grams depending on how it was filled. A scale is always the better answer, and this table is for when you do not have one.
Timeline
The order changes the result. Dropping the egg into a boiling pot and adding it after the heat is off give two different things from the same ingredients. Drag a step to move it.
The confidence class and the safety check are computed on the server; what the browser shows while you drag is a preview. Safety warnings cannot be turned off.